Turkish Spiced Lentil & Walnut Stuffed Acorn Squash with Pomegranate Glaze

Ingredients

• 0.5 whole acorn squash, halved lengthwise, seeds scooped
• 0.5 cup red lentils, dried
• 1 cup vegetable broth, low-sodium
• 0.25 cup walnuts, chopped, toasted
• 0.5 cup pomegranate juice, unsweetened
• 0.25 cup red onion, finely diced
• 2 tablespoons fresh mint, chopped
• 0.5 teaspoon cumin, ground
• 0.25 teaspoon cinnamon, ground
• 0.25 teaspoon sumac, ground
• 1.5 tablespoons olive oil, divided
• 1 clove garlic, minced
• 0.25 teaspoon sea salt
• 0.125 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 0.5 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 20 minutes.

2. 2

   While squash roasts, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add diced red onion and minced garlic, sauté for 2 minutes until fragrant.